| #443363 in Books | 1989-09-17 | 1989-09-17 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 11.40 x1.80 x8.90l, | File Name: 0517573830 | 528 pages
||7 of 7 people found the following review helpful.| Cooking course in a book|By Robyn|I am at a time in my life where I can spend more time cooking and perfecting my skills so I ordered La Verenne Pratique. It gives detailed how to instructions and pictures for everything to do with cooking from using a chef's knife to chop fresh herbs to boning a chicken. It starts out on page 9 with weights and measures conversions from U.S|From Library Journal|This massive undertaking is a comprehensive guide to the ingredients and techniques of "classic modern cuisine." There are thousands of photographs--of unusual ingredients, of difficult-to-master techniques, of artful presentations of the r
Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.
Here in one volume is the answ...
[PDF.gu88] La Varenne Pratique Rating: 4.62 (703 Votes)
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You easily download any file type for your gadget.La Varenne Pratique | Anne Willan. A good, fresh read, highly recommended.
